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should you do with all of those deliciously fragrant leaves? Well, if you don’t have plans to use them up right away, preserving your basil is a great way to keep the harvest year round. And, picking the leaves regularly will actually encourage your plant to produce more, yielding an even greater harvest. So take advantage of your basil’s ability to grow and don’t let a single leaf go to waste if you can help it.
To preserve your basil, you have several options. Whichever you choose, always rinse any dirt off first, and dry it thoroughly before continuing. A salad spinner works great for drying, or you can use towels to blot the excess water off.
FREEZE IT
Put freshly picked leaves into a food processor or blender with enough olive oil to keep it mixing, just long enough to chop leaves but not puree them. Spread this mixture onto plastic wrap, and roll it tightly. You can wrap this with foil for extra protection if desired. It’ll stay good for several months like this. If you don’t process with olive oil, the basil will turn black in the freezer. Another option is to put the basil mixture into ice cube trays to freeze, and then transfer these to a ziploc or another container. It is helpful to freeze in amounts your favorite recipe calls for.
DRY IT
You can also dry it in a dehydrator, hang it in bunches for 2-3 weeks, or use the oven. The best way to dry in the oven is to wait until after you have baked something else at no higher than 350 degrees, then turn the oven off and place the basil leaves on a cookie sheet into the oven to dry until crumbly. Of course, you can also sun-dry the leaves on a screen outside.
KEEP IT COOL
Basil will keep in the fridge for months. In a glass jar, layer basil leaves with salt, and fill the jar with olive oil, leaving 1″ headspace. Use this in recipes which call for fresh basil leaves.
Do you have a favorite way to preserve or use up your fresh basil? I’d love to know how you deal with an abundance of this delicious culinary herb!
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